Introducing DavesStuff - Innovative Camping Gear That Works

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Originally Posted by MB

Too too early for the salt on the pork Winnie, skin ok, but not the meat, you'll suck it dry bro, wash it off!! Yanky broiling PitMasters use 2/3 Coke 1/3 Brown sugar, then hang to smoke! Caramelising juicy they're after but honestly Aussie tastes prefer Apple juice pure and simple :-)

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Just on the skin mate to deliberately suck any moisture out that I can to get the perfect crackle. It works a treat.
Do you use a trivet to keep the meat off the bottom of the foil tray or is that fine?

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Phil's Pizza stone is my Glad tray 'Trivot' :-)

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Originally Posted by PeeBee

Well put, I wrote a comment 3 times and couldn't quite get it to sound like you have described - so thanks for that Clunk

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I only tells it like I sees it....... A man of few words I am [emoji12]

Gonna have to have a go at some stuff like you've done @MB...... Inspirational old mate

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Originally Posted by Winnie

Just need to get used to cooking with head beads now. I've never used them before and didn't use enough, they turned out great but took a bit longer than they should have because it wasn't quite hot enough. All trial and error at this stage

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A nice pile of lumpwood charcoal works well, gets hot quick and seems to retain the heat for quite a while too, can always add a few heat beads to keep in going longer if required

May the F.............It is in you too bro! Hunger, Tucker, Create some tasty treats Clunkstar! My kids love the hard work, taste tests involve us all, inclusively :-)

Slow roasted smokey pork belly time http://www.nissanpatrol.com.au/forum...017/04/349.jpg

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Working very well so farhttp://www.nissanpatrol.com.au/forum...017/04/352.jpg

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@ winnie i will try and find a heat bead chart mate...

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Looks great Winnie.